Slow-Cooked White Chili

• 2 pounds skinless, boneless chicken breast halves, cubed
• 1 (14.5 ounce) can chicken broth
• 5 (14 ounce) cans navy beans, rinsed and drained
• 2 (14 ounce) cans white corn, drained
• 2 (4 ounce) cans chopped green chilies
• 1 1/2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1 1/2 teaspoons red pepper flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 tablespoon dried minced onion, or to taste

1. Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.
2. Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.

skinless, chicken broth, navy beans, white corn, green chilies, garlic, ground cumin, red pepper, oregano, salt, onion

Taken from www.allrecipes.com/recipe/223464/slow-cooked-white-chili/ (may not work)